Italian Carbonara
When in Rome, do Carbonara as the Romans do! It’s an easy and quick pasta dish with a velvety egg yolk sauce and Parmesan cheese. The bacon provides a smoky crunch and the garlic and black pepper just enough flavor to make you take notice. And when at home, still do Carbonara as the Romans do!
Authentic Italian Carbonara
6 oz thick bacon or block bacon
2 egg yolks
1/2 cup Parmesan or Parmigiano Reggiano cheese, finely shredded
1/4 teaspoon freshly grated black pepper
14 ounces dried spaghetti
2 teaspoons salt, for cooking liquid
1 tablespoon olive oil
1/2 cup pasta cooking water (reserved)
1 garlic clove, finely minced
3 tablespoons finely chopped parsley
Parmesan or Parmigiano reggiano cheese, finely shredded
Freshly grated black pepper
-Place the eggs and yolks in a large mixing bowl then whisk to combine. Stir in the pepper and Parmesan cheese.
-Place a large pot with 6 - 7 cups of water over high-heat on the stove, then bring to a boil with the salt and oil. Add pasta and cook per the packet directions. Just before draining, measure out 1/2 cup of pasta cooking water, then drain the rest of the pasta.
--Cut the bacon across the strips 1/4 inch in width. Add the bacon to a large saute pan and fry the bacon until completely cooked and browned. Add garlic for the last minute or so before the bacon is finished to soften it. Quickly add the hot pasta into the saute pan with the bacon and toss to coat it in the bacon fat.
-Immediately transfer the pasta and any remaining bacon fat in the pan into the bowl with the egg mixture. Add 1/2 cup of the reserved pasta cooking water. Stir vigorously using a wooden spoon for 1 minute until the sauce transforms from watery to creamy and clings to the pasta strands
-Serve immediately by transferring to warm individual serving bowls then garnish with a little extra cheese, if desired, a pinch of black pepper and finely chopped parsley. Makes 4 - 5 servings. Serve with a light salad and a crunchy Italian loaf.
Cook the bacon until crisp and crumbly.
Cook the pasta until just tender then toss in the egg yolk, Parmesan and cooking water mixture until strands of pasta are well coated.
Place pasta and sauce into an open bowl and garnish with bacon bits, parsley and a sprinkle more of black pepper.
Serve immediately with extra Parmesan on the side.
PERSNICKETY NOTES:
*Guanciale is the cured pork traditionally used in carbonara. Sold in block form that you cut yourself, it can be found in Italian/speciality delis and some butchers. It’s very fatty and has a stronger flavor than pancetta and bacon. Substitute with slab bacon or pancetta (so you can cut batons), or thick pre-sliced bacon. Must use streaky bacon as the sauce needs fat to thicken.
*Use large or extra large eggs. Save the leftover egg whites for another use.
*Parmigiano reggiano is a premium aged type of parmesan. Pecorino is also commonly used. You can substitute regular Parmesan cheese but do not use pre-grated cheese as it will not melt properly. For best results buy a block of cheese and shred it yourself.
*Leftovers will keep for 3 days but pasta really is always best eaten freshly made.
